| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Carrots |
| 1 |
|
Potato |
| 3 |
oz |
Unsalted butter |
| 1 |
sm |
Onion, peeled and diced |
| 1 |
tb |
Chopped garlic |
| 1 |
ts |
Ground coriander |
| 4 |
c |
Chicken broth |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 2 |
c |
Milk |
|
|
Freshly ground black pepper |
| 2 |
tb |
Dry sherry (or 3) |
| 1/2 |
c |
Sour cream |
| 1/4 |
c |
Chopped fresh cilantro |
INSTRUCTIONS
Peel the carrots and cut crosswise into 1/2 inch pieces (about 5-6 cups).
Peel the potato and cut into small cubes (about 1 1/2 cups).
In a large saucepan over medium-low heat, melt the butter. When hot, add
the onion and suate while stirring occasionally, until translucent, 5-6
minutes. Add the garlic and saute while stirring until beginning to change
color, 20-30 seconds. Add the carrots, potatoes, and coriander and saute,
stirring a couple of times, for about 2-3 minutes. Add te chicken broth,
sugar and salt and, over medium heat bring to a simmer, lower the heat,
cover partially and continue simmering until vegetables are soft when
pierced with the point of a knife, about 20-25 minutes.a food processor
with its metal blade attached, or a blender, process the vegetables in
small batches, with their broth, until a smooth puree (soup may be made
ahead to this point; cover and refrigerate). Return to the saucepan and add
the milk and pepper to taste. Place over medium heat and heat almost to a
boil. taste for seasoning and adjust as necessary. If too thick, add more
milk. Just before serving, stir in the sherry to your taste.
To serve: ladle into warm soup bowls. Top each bowl with 1-2 spoonfuls sour
cream and a generous sprinkling of chopped cilantro. Submitted By RHOMMEL
<RHOMMEL@IX.NETCOM.COM> On WED, 15 NOV 1995 172444 ~0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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